Avarekalu Akki Rotti

Akki Rotti is famous dish of Bangalore – Mysore region with a lot of variations in the additives. One of the variations is "Avarekalu Akki Rotti" that was a delicacy during December – Avarekalu season!! However with frozen Avarekalu available throughout the season, you can prepare this whenever you feel like relishing it!  Usually found in Indian grocery store in a frozen section named as Surti papdi lilva. Serve Avarekalu kki Rotti with Ghee and Chutney Powder. This is the best combination!!
Prep Time
15 Minutes
Cooking Time
30 Minutes
3-4 People
Rice Flour
Avarekalu /  Surti papdi lilva
Green Chillies
Curry Leaves
Coriander Leaves
Cumin Seeds
2 Cups
1 Cup
1 Large
1 Tbsp.
¾ Cup
2 Tsp.
As reqd.
1.  Chop onion, curry leaves, coriander leaves and green chillies finely.
2.  Cook Avarekalu separately with a glass of water. Drain the water and set Avarekalu aside.
3.  In a mixing bowl add rice flour, chopped onion, curry leaves, green chillies, Avarekalu, salt, cumin seeds and mix with the help of finger tips.
 To this add water little by little and make dough. The dough should be such that it should be right enough to pat and make roti. It should not be hard or too watery.
4.  Make equal portions of the dough.
5.  Take aluminum foil and grease it with little oil. Now take a portion of dough and pat it nice and uniform. Use little water or oil to pat if in case the dough sticks to your hand. Drizzle oil on the roti.

6.  Heat the skillet and flip the roti on it still maintaining the foil upwards.
7.  Let it cook for 1-2 minutes, now slowly try taking out the foil. Oil the roti after the foil is removed. Cook for 2-3 minutes by covering a lid.
8.  Flip the roti and cook till done.
9.  Serve hot with ghee and chutney powder.


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